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Backyard Pig Roast

post #1 of 13
Thread Starter 

Doing a Pig roast in my backyard.. 80 lbs pig on the spit.. Do I smoke it.??. can I smoke it??..should I smoke it??.. what wood... want to be able to wow my guests..

 

Thanks!

post #2 of 13

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #3 of 13
post #4 of 13

hit that thing with hickory hard and brush it off with some cherry

post #5 of 13

welcome1.gif   Glad to have you with us!

 

Have you done a whole hog before?

 

post #6 of 13
Thread Starter 
Thanks Al.. No I've never done a whole hog before. We have this BBQ every year and I have smoked ribs and done pulled pork. We just felt this year to try something different
post #7 of 13

We used to do whole pigs at least once a year in the old days.  The way you do it will be determined by the rig or materials  you have on hand.   I found that indirect heat is by far the best for the majority of the cooking time.  We would start the pig around 6 or 7 in the evening, let it get some good smoke from the in-direct fire over night and then pull the coals under the pig in the morning.  A good wind screen helps a great deal,  that and a keg of beer.  It's tough getting people to stay up all night turning the spit occasionally if you don't have a keg of beer.  The beer also kept the pig moist.    The ribs will finish first and the hams took a good bit longer so the placement of your fire is important.

 

If you have access to a rack you can open the pig up a bit and lay him flat on the grate.  I guess he'll cook faster that way but you'll need a way to flip him.

 

Good luck and make sure you post lots of pics.  I've been wanting to do another one for quite a while but most of my friends are getting to old to stay up all night turning a darn spit.

 

Al

post #8 of 13

A few friends of mine and I did a whole hog but it was quite a few years ago. Cowgirl has an awesome step-by-step for two different methods on her blog. The first is substantially similar to what we did, using cinderblock, a flattened pig, and indirect heat. The second method she covers is in a pit.

 

Ours turned out really well, although the vegetarian health food store next door was not very happy about the whole thing.

 

http://cowgirlscountry.blogspot.com/2007/03/cooking-whole-hog-on-cinder-block-pit_19.html

post #9 of 13

popcorn.gif

post #10 of 13

Keep us posted, this should be a good one to follow.

post #11 of 13

Good luck...and welcome...I am going to do one someday if I can find enough people to eat it....

post #12 of 13

Roller,

 

You coming down for SELA?  I'll come up to Alton to eat some roast pig any day.  I worked in W Monroe for 3 years about 20 years ago.  Sold communications equipment.  

post #13 of 13

Welcome to the forum Jaysun!  The block pit is really easy to use.. underground isn't bad either just a bit more work.

Do you have a smoker?

 

Quote:
Originally Posted by LovinSpoonful View Post

A few friends of mine and I did a whole hog but it was quite a few years ago. Cowgirl has an awesome step-by-step for two different methods on her blog. The first is substantially similar to what we did, using cinderblock, a flattened pig, and indirect heat. The second method she covers is in a pit.

 

Ours turned out really well, although the vegetarian health food store next door was not very happy about the whole thing.

 

http://cowgirlscountry.blogspot.com/2007/03/cooking-whole-hog-on-cinder-block-pit_19.html

Lovin Spoonful...Thanks!! :)

 

 

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